In 1972, the first store of Hong Kee Noodles opened in Sanfan China Town.

This year, the XNUMX-year-old Hung Kee’s nostalgic taste has not changed, and he still cooks a bowl of wonton noodles, which is the most nostalgic in the hearts of Sanfan Chinese, especially Lao Guang.

(The picture comes from Yelp@Kenneth K. The copyright belongs to the original author)

recent,Hung Kee Noodle HouseThe third-generation descendant of the company opened a new store in Chinatown, with a bigger and brighter facade, more modern decoration, fresh and clean.

  The member group of this visit  

Lime: The leader of the foodie team that connects the north and the south in terms of taste

Shego: A business guy who has been losing fat but never missed food

Dora: Brother big slash sister who loves food and life

Sister Angel: Miss Chongqing, who is exploring the sustainable development of food

Pony brother: A business guy with a light taste and Buddhist health care

Xuanyouji: Take the opportunity to learn about Laoguang cuisine's code word worker

Come on, let's go have lunch together.

The shop was very busy when we arrived, there may be a XNUMX-minute wait at peak times, but the food was served quickly, let's eat!

  First of all, you must order the signboard of "It's just a taste"  

A good bowl of wonton noodles, noodles, soup, and wontons are all online.

Face istraditional bamboo noodles.smell of alkaline water, smooth and chewy;open kitchen window, passing by, you can see that the aunt is holding thin wonton skin in her left hand, meat and shrimp in her right hand, and one of the wontons in the up and down is ready to be cooked;noodle soup is clear, with a touch of earth fish and shrimp flavor, is fresh.

She said that his Hong Kong friends often suggested to eat Hung Kee, becauseThis bowl of noodles has the taste of wanton noodle stalls when I was a child——"Just like that", you can order it!

How can you come to a Cantonese restaurant without rice rolls?Brother She ordered a leek and shrimp sausage.

feel it at the tableCrystal clear;Hide six whole prawnsInside, there are rows of noodles; it is very slippery when sandwiched, and it feels like the chopsticks will fall off without any force; it needs to be dipped in some soy sauce to taste enough, shrimp and chives go well together, and it is a common partner in Cantonese restaurants.

  Diners in the Bay Area love these too  

Sauce tasteThe audience is very wide, even the senior sisters and Xiao Ma from the Sichuan-Chongqing area nodded frequently.

Cut the beef tenderloin into small pieces, fry it in oil first, add a variety of mushrooms and stir-fry with green beans.Tender beef and mushroom flavor complement each other, the sauce is rich and a little sweet, and the meal is good.

Before serving the pan-fried salt chicken, I didn't hold out much hope that it would be salty and dry like the others.

But it's not really, it's a little surprising~

The raw chicken is marinated and then fried.The skin is already a bit crunchy.A bite is tender and smooth, juicy and flowing; dipped in ginger and garlic sauce, the salty chicken has a layer of clear fragrance, which is not bad.Brother Xiao Ma has three pieces of brilliance, and he is still the most charming of hard dishes.

Hong Kong Style Mandarin DuckBoth hot and cold, I prefer cold drinks, not too sweet butSilky mellow; Green lemon said that the hot drink is good, fragrant and smooth.

senpai wants itFrozen Lemon Tea.Lemony fragrance is not astringent,Just added ice and it's still sweet.

  Blind spots are also "good taste"  

Hong Kee's porridge is pre-cooked that day and processed after the diners order it.very thick.Instantaneous.

Heat the porridge until it is boiling hot and bubbling, add the pre-marinated pork and the sliced ​​preserved egg and roll it for a few times, then grab a small handful of wolfberry, shredded ginger, and coriander and put it in the pot.

Lycium barbarum health, ginger to remove fishy, ​​coriander embellishment, red, yellow and green color matching is pleasing to the eye.To be honest, this is the first time I have seen such a large piece of pork in the store. It tastes crunchy and contrasts with the soft texture of preserved eggs.

It's just that the shredded ginger is too meticulous. I picked it carefully and there will still be ginger that slips through the net. If you mind, you can tell the store in advance.

Dora said she wanted to try Hung Kee's scallion pancakes, but ended up eating a unique combination of scallion oil and dough.Just got it from the kitchenShallot oilcake flutterCrispness from the surface; distinct layers,In the middle is a layer of chopped green onions, a bite is crispy on the outside and soft and moist on the inside, the DNA of the scallion party has moved.

Unexpectedly, a plate of crispy scallion pancakes broke the north-south barrier,Received the overall praise of the game, seconds light 👍.

  The proprietress said that there are many North and South specialties  

Niu Zhan is the muscle on the calf of beef. The meat is firm and chewy, and it is suitable for cold dishes.

of this dishThe taste is very richYes, the freshness of the beef and the salty and sweet seasoning, plus a spoonful of secret chili oil and garlic, gently melt on the beef.

The Sichuan-Chongqing school sister said that the Spicy Beef Show is the best in her show, and I will try their next time.Spicy Beef Noodle Soup with Rice Noodles, must also be good.

Although Hung Kee Noodles started from wanton noodles at first, after the expansionThe new store introduces a mix of Hong Kong-style tea restaurant + north-south pasta, Dumplings stuffed with leeks and pork, as a classic of northern cuisine, naturally also want a serving.

Roll out dumpling skins every day.Leek roots are visible, The fragrant leek is rich, and it is delicious with pork. The more you eat it, the more you eat it.Green lemon said that the pork dumplings with leek are really fragrant, and it may be better if the pork is more seasoned.

The skin is thin, the soup is there, but the seasoning is light, not Shanghai soy sauce flavor, and the meat filling is not loose and not firm enough.Too bad it was full of soup.

As a southerner, I eat a lot of xiao long bao, such as pork, fresh shrimp, and crab noodles. It is rare to find spicy flavors. Try a basket.

More spicy than soup dumplings, I didn't expect it to be delicious, and everyone's evaluation was relatively bleak; the entrance is slightly greasy, and it can't be relieved by dipping it in ginger vinegar. better.

The shape of the pan-fried buns looks good, but it feels a bit deductible after taking a bite. The meat filling spreads out after a bite, and the bottom is not crispy enough.

  A noodle shop that maintains its original intention  

I have to say that Hong Kee Noodles has been able to stand in Sanfan China Town for 50 years, still abiding by its original intention, maintaining the ancient taste, and allowing us non-Cantonese people to taste the taste of that era.

Maybe give Hong Ji Noodles some more time, and those new dishes will gradually be perfected, let's wait and see.